“One of my all-time favorite summer vegetables is zucchini,” writes chef and TV personality Frankie Celenza in his book EAT: Easy, Affordable, Tasty. “It’s super versatile and fast to work with, which ...

The vegetables -- crisp-tender baby carrots, artichokes, mushrooms, cauliflower florets, pearl onions -- are gorgeous, their colors bright and true. Quartered or halved or left intact, gently cooked ...

This allows you to have an indulgent vegetable experience instead of just making your vegetables glisten (and sometimes feel ...

Bring a large pot of water to a boil. Heat oil in a large sauté pan on medium heat. Add onion, garlic, bell pepper and carrots. Cook until unions start to become translucent. Drop zucchini and squash ...

We can vouch for the velvety, rich quality of intentionally overcooked vegetables, but in the early summer, there’s something truly lovely about eating spring produce that’s been only lightly sautéed ...

For the past three weeks, I've attempted to be a vegetarian. I’ve been researching and considering this switch for years, mainly in an attempt to figure out my body’s biology. However, one major ...